Fried Wonton Recipe

Wonton is a type of dumpling commonly used in chinese cuisine. They are made by spreading a square of paper wrapper (a dough skin made of egg, flour, water and salt). Adhesion will improved by moistening the wrapper's inner edges by dipping a finger tip in water and running it across the dry dough to dissolved the exra flour. The most common filling is ground pork. Now, you can try recipe that can make about 40 servings. Enjoy!

Ingredients:

1lb ground pork
3 garlic cloves (chopped)
1 teaspoon fresh ginger (grated)
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots (finely diced)
3 celery stalks (finely chopped)
6 green onions (finely chopped)
1 (12 ounce) package wonton wrappers
1-2 eggs (beaten, for sealing)
Oil (for deep frying)

Procedure:

1. With a large bowl combine pork, garlic, ginger, soy sauce, sesame oil, carrots, celery, and green onions. Stir to mix.
2. Beat eggs. Lay out a wonton wrapper and place a heaping teaspoon of the filling into the center of the wrapper. Brush egg on 2 edges on one side of the wrapper. Fold over to form a triangle and seal the edges tightly with your finger. Repeat until all the wrappers and/or filling are used.
3. Heat oil in a deep fryer to 370 degrees. Deep fry in bathes until golden brown. Drain on paper towels.

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Crispy Pata Recipe

Crispy pata is one of the famous Filipino dish consisting of deep fried pig trotter or front leg served with vinegar or say sauce. It can be a fantastic dish for big parties or an everyday dish. Filipino restaurants usually serve boneless pata as their main specialty.

Ingredients:

1 pork's front leg (pata)
1 bottle soda 7 up or sprite
1 1/2 cups water
1 tablespoon salt
1/2 teaspoon baking soda
1 teaspoon vetsin
2 tablespoon patis
2 tablespoon flour

Procedure: 

1. Clean pata and slit skin (3-4 slits on both sides) without cutting bone. 
2. Place in a deep pan with a tight cover. Add water, soda and salt. Bring to a boil. 
3. After 15 minutes, add baking soda. It will hasten the softening of the pata's skin. Continue cooking.
4. If water dries up and pata is not yet done, add another cup of water. 
5. Meat should not be too tender. Drain when done. Place in refrigerator overnight to make skin dry. 
6. Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown. 
7. Put off the heat and pour 1/4 cup water. This will make the skin more crispy. 
8. Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).

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Pork Fried Rice Recipe

Pork fried rice originated from a Chinese cuisine. It is simple, and yet very delicious. You can use garlic instead of garlic powder if you choose. Some other great additions would be a little rice wine and oyster sauce. This recipe makes 2 servings. Give it a try and enjoy!

Ingredients:

1 (6 ounce) boneless pork loin chop (cut in small pieces)
1/4 cup carrot (finely chopped)
1/4 cup frozen peas
2 green onions (chopped)
1 tablespoon butter
1 egg (beaten)
1 cup cold cooked white rice
4 1/2 teaspoons soy sauce
1/8 teaspoon garlic powder (2 garlic cloves, minced)
1/8 teaspoon ground ginger

Procedure:

1. In a pan over medium-high heat melt butter. 
2. Add pork, carrot, peas and onions and sauté until the pork is no longer pink inside. 
3. Remove from the pan and set aside.
4. In the same pan cook and stir egg over medium heat until completely set. 
5. Stir in rice, soy sauce, garlic powder, ginger and the pork mixture. 
6. Heat through while stir frying for a few minutes

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Lengua Estofada Recipe

Lengua Estofada is a pork tongue cooked in tomato sauce. Lengua was adopted from the enxet people which originally came from Paraguay. This filipino dish became popular to big parties and even from home. Enjoy!

Ingredients:

1 tongue pork (sbout 1 1/2-2 kilos)

2-3 large onions, quartered

6 green olives (optional)

1/4 kilo pork fat

3 tablespoon pimento

1 small can tomato paste or 2 cans tomato sauce

1 tablespoon vetsin

1 teaspoon pepper (ground)

1 tablespoon salt

1/2 cup rhum

2 tablespoon chili sauce

2 tablespoon Worcestershire sauce

3 bell pepper, red & green (strips)

1 small can pineapple juice

1/2 cup bread crumbs

1 chorizo de bilbao (finely chopped)

Procedure:

1. To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, scrape white, thick skin. Then wash in clear water.
2. Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done. 
3. Saute onion and pork fat (in big slices) in butter. 
4. When onion is wilted, add all ingredients except bread crumbs. 
5. Stir for 3 minutes, then add to tongue. 
6. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done. 
7. Cool. Cut tongue into thin slices. Arrange in serving plate. 
8. Thicken sauce with bread crumbs. 
9. Pour over sliced tongue.

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Pork Afritada Recipe

Afritada is a Spanish influenced tomato sauce-based dishes that are somewhat similar to Mechado or Kaldereta. In these dishes meat is cooked in tomato sauce, minced garlic and onions. Afritada tends to be the given name for a dish served from chicken or pork.

Ingredients:

1 kilo pork (cut in cubes)

1⁄2 kilo potatoes (peeled and quartered)

1 small garlic (minced)

1 big onion (diced)

1 red bell pepper (quartered)

1 green bell pepper (quartered)

2 cups stock

1 cup tomato sauce

1⁄2 cup breadcrumbs

Pinch of salt & pepper

Cooking Oil

Procedure:

1. Heat Cooking Oil in a Pan. Sauté garlic and onion.
2. Pour in the stock and tomato sauce. Bring to a boil and add in pork. 
3. Allow simmering until pork is cooked and tender. Add in potatoes and allow cooking.
4. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. 
5. Serve hot.

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